One of the many streets with porticoes in Bologna
T
he invitation awaiting us at the reception desk at the Grand Hotel Majestic in Bologna couldn’t have been more inviting: “Please wear comfortable clothes, you will be cooking, laughing and drinking…” The half-day private, hands-on cooking class we had pre-registered for at the Culinary Institute of Bologna (CIBO) was to be the “kick-off ” to our weeklong Emilia Romagna road trip with two other couples last spring.
Culinary Heaven Any traveler who is passionate about good food wants to visit Bologna. And once they’ve been there, they want to share the experience with their closest friends.
The rich gastronomic traditions of the region’s capital city have been shaped by its unique location and history. Geographically, the capital city of Emilia Romagna is nestled in the heart of the region of Italy that is often called the “Food Valley.” Most of the foods and wines sold and consumed here are sourced from family-owned farms and vineyards, as well as other small-batch producers that dot the verdant hillsides. This foodie paradise also boasts 44 products recognized by the European Union as PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). Like fine wines, their names are associated with the areas where they’ve been produced for generations using the same ancient methods and techniques. A few notable examples include Prosciutto di Parma, Parmigiano Reggiano cheese, Aceto Balsamico Tradizionale and Lambrusco. Bologna (both a city and one of the region’s nine provinces) is best known for Mortadella, the meat sausage that migrated to America and changed its name to
Polpette (meatballs) sizzling in the pan
WINTER 2016/17
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